Monday, January 4, 2010
Pindi Chane (Spicy Chick Peas)
The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume.Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietery fiber and low in fat.
I love Chick Peas and cook them in a typical Punjabi Style. In Punjab, they are called Pindi Chane and are usually served with Bhatura, Naan or Kulcha. They go equally well with Rice too.
Here is the simple recipe for Spicy Pindi Chane/Chick Peas.
Chick Peas- 2 Cups (Washed and Soaked overnight in water)
Water- 5 Cups (To boil Chick Peas)
Salt- To Taste
Red Chilli Powder- To Taste
Chana Masala - 2 Tbsp
Garam Masala- 1/2 Tsp
Coriander Powder-1 Tsp
Amchur/Mango Powder- 2 Tsp *
Tea Bag- 1
Green Chillies- 6-7 ( Cut in half, long)
Ginger- 8-10 (Thin long slices)
Coriander- Few leaves to Garnish
Vegetable Oil- 3 Tbsp
1. Drain the water in which the Chick Peas were soaked.
2. Add Chick Peas and 5 cups of water in a presurre cooker. Add in some salt and a Teabag and close the lid.
3. Let the chick peas boil for sometime (approx 20 min). [ If you don't have much time, you can skip all the 3 steps above and use the cans of boiled Chick Peas]
4. Open the lid of cooker carefully and using tongs remove the teabag and discard it.
5. Strain the water of Chick Peas in a separate bowl and keep it aside.
6. In the Chick Peas, add all the dry masalas- Red Chilli Powder, Garam Masala, Chana Masala, Coriander Powder, Salt (remember you added a little salt while boiling too, so be careful while adding more), Amchur/Mango Powder and mix well using a spatula.
7. In a separate small pan, heat the oil well. Once heated, add in the green chillies and sliced Ginger. Stir it for 30 Seconds.
8. Add this to the Chick Peas and mix well.
9. Put the Chick Peas on low flame and slowly add in the water that we kept aside earlier.( You can add as little or as much you prefer in the gravy).
10. Let it simmer on low for few minutes while stirring in between.
11. Garnish with Coriander leaves and SERVE HOT WITH NAAN, KULCHA, BHATURA OR RICE.
Sending this to Think Spice- Think Amchur Event by TasteBuds.
And to MLLA-19th Helping Event.